Recipe - Bens Chocolate Ice Cream

4 ounce Unsweetened chocolate
1 cup Milk
2 lg Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teaspoon Vanilla
1 pn Salt

Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt
helps to bring out the chocolate flavor. Melt the unsweetened chocolate in
the top of a double boiler over hot, not boiling water. Gradually whisk in
the milk and heat, stirring constantly, until smooth. Remove from the heat
and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 12
minutes. Whisk in the sugar, a little at a time, then continue whisking
until completely blended, about 1 minute more. Add the cream, vanilla and
salt and whisk to blend. Pour the chocolate mixture into the cream mixture
and blend. Cover and refrigerate until cold, about 13 hours, depending on
your refrigerator. Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1 generous quart.

VARIATION: Chocolate Almond Add 1 cup roasted whole almonds (salted or
unsalted) after the ice cream stiffens, about 2 minutes before it is done,
then continue to freeze until the ice cream is ready.

Date: Fri, 21 Jun 1996 18:20:11 0500

From: awilson@tfs.net

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.